Organic White Miso It is a traditional Japanese fermented paste made according to an old family recipe in Nagano Prefecture, Japan. It is characterised by a delicious combination of subtly sweet and salty flavours with a pronounced umami character, which gives dishes a rich and full-bodied flavour.

White miso is a popular ingredient in Japanese cuisine. It is produced by fermenting soya beans and rice using traditional cultures. This process gives it its characteristic flavour, aroma and smooth texture.

Traditional Japanese fermentation gives miso paste its unique characteristics. Fermented soya beans and rice create a harmonious blend of flavours that is ideal for seasoning a variety of dishes.

White miso It has a pleasant balance between savoury and sweet flavours. It is particularly suitable for making traditional Japanese miso soup, but is also excellent in sauces, marinades, vegetable dishes, stews and salad dressings.

Organic quality This means that the soya beans and rice are organically farmed. The product is made from simple ingredients using a traditional Japanese method.

Main features: Organic quality, traditional Japanese recipe, produced in Nagano Prefecture, contains 53% soya beans, fermented soya paste with rice, distinctive umami flavour, delicately sweet and savoury taste profile, suitable for vegans, versatile in the kitchen.

Composition: Soya beans* (53%), fermented rice*, sea salt, water. *Ingredients sourced from organic farming.

Allergen information: Contains soy sauce.

Nutritional information per 100 g: Energy 587 kJ / 141 kcal, fat 6.6 g, of which saturated fatty acids 0.7 g, carbohydrates 5.3 g, of which sugars 4.1 g, fibre 0 g, protein 12 g, salt 13.1 g.

Application: Organic white miso is ideal for making traditional Japanese miso soup. You can also use it to flavour vegetable and meat dishes, sauces, marinades and dressings, or as a glaze when roasting. To preserve the characteristic flavour and properties of this fermented product, it is recommended that you add the miso to dishes only towards the end of cooking.

Important information: Miso is a naturally fermented product which may darken over time. This change in colour is a natural occurrence and does not affect its quality. As a result of ongoing fermentation, the lid may bulge slightly. When exposed to air, a white layer of yeast may form on the surface; the manufacturer states that this is harmless but recommends removing it.

Storage: Follow the storage instructions on the product packaging. Once opened, store in accordance with the manufacturer’s instructions.

Country of origin: Japan, Nagano Prefecture.

Packaging: 270 g.